Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, how to preserve shijimi clams in the freezer. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Add water to the bottom of the steamer pot according to the manufacturer's directions. Place the rinsed steamer clams into the steamer basket inside the steamer pot. Learn how to clean your clams, plus how to choose clams, shuck clams, and what to cook with fresh clams too.
How to Preserve Shijimi Clams in the Freezer is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. How to Preserve Shijimi Clams in the Freezer is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have how to preserve shijimi clams in the freezer using 3 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make How to Preserve Shijimi Clams in the Freezer:
- Make ready as much (to taste) Shijimi clams (basket or freshwater clams)
- Prepare Salt
- Prepare ziplock
Here's how to prevent those unidentifiable objects from falling out and landing on your toes. Have you ever had one of those oh-so-painful moments when you open the freezer and some heavy, unidentifiable object hurls out and lands on your toe? Freezing Tomatoes whole with no Blanching or peeling. I could not believe how easy this is!
Instructions to make How to Preserve Shijimi Clams in the Freezer:
- Before freezing, de-sand the shijimi clams.
- *How to de-sand * Place the shijimi clams in a shallow container without overlapping and pour water until the water level reaches right around the clam’s mouth. That's enough for the live clams to be able to breathe.
- Adjust the amount of salt to make 1% salt water (it should be less salty than salt water for de-sanding manila clams). Leave the shijimi clams to de-sand for 3-5 hours. If possible, change the water in the middle.
- When done de-sanding, wash the clams by rubbing the shells together. Place the shijimi clams in a sieve, and drain the water.
- Store the drained shijimi clams in a ziplock, and freeze It can be stored up to 1-2 months.
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- How to cook frozen shijimi clams * Take out as much shijimi clams as you like from the ziplock and just start cooking! Immediately return the remaining shijimi clams you won't be using back in the freezer.
- If you forget to put the remaining shijimi clams back in the freezer and they have already started to de-frost, go ahead and cook them rather than re-freezing them!
- Frozen shijimi clams need to be heated quickly or the shells will not open, so I recommend cooking them over high heat or in boiling water from the start.
- Use in miso soup, pasta dishes, steam them in sake, or use them in a variety of dishes.
UPDATE: After several years of using this simple method of preserving tomatoes I am still a fan. It's so easy to get them in the freezer and I LOVE just dumping them out of the ziplock freezer bags frozen. Cleaning clams removes sand, salt, or other grit and is also important for food safety. By removing damaged clams, soaking, and scrubbing, you can Submerge the clams in a bowl of water. You can use saltwater or freshwater.
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